This VEGAN RASPBERRY CHEESECAKE BARS is perfect for vegan lover. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Course:
Dessert

Cuisine:
American

Author: Juvie

Ingredients

Crust:

1/2cuppecans

3/4cupoats

1cupmedjool dates

1/2tspcinnamon

pinchof salt

Filling:

1 1/2cupscashewssoaked overnight then drained

1can full-fat coconut cream

1/4cupcoconut oil

1/4cupmaple syrup

juice of 1 lemon

1tbsplemon zest

1tspvanilla extract

Raspberry swirl:

1cupraspberries

1tbspmaple syrup

Instructions

Line an 8×8 inch pan with parchment paper.

In a food processor, blend the pecans, oats, dates, and salt until it forms a dough. You should be able to press the dough together with your fingertips. If it is too dry, add a small spoon of water.

Press the dough down into your pan, until it coats the entire bottom of the pan. Place the pan in the freezer while you prepare the rest of your ingredients.

Place the cashews in a food processor, and blend until completely smooth. Set aside.

Place your coconut cream in a mixer, and blend until it forms a fluffy whip cream texture. Make sure to just scrape the cream off the top of the can, and not the remaining liquid on the bottom. It should be a thick texture.

This Strawberry Ice-cream is perfect for ice cream lover. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Servings: 8

Author: Juvie

Ingredients

2cupsstrawberries

1 1/2cupsfull fat original canned coconut milk

1cuplight canned coconut milk

1 1/4cupssugar

Instructions

Remove stems from strawberries and finely chop. Place strawberries in a large bowl and stir in sugar. Let stand for 1/2 hour, stirring frequently until sugar is dissolved.

Add coconut milks (or optional milk and cream). Using the ice-cream attachment for your stand-mixer according to manufacturer directions, process mixture for 30 minutes. Pour into a loaf pan, or other desired container. Cover tightly with plastic wrap or the lid to your container. Freeze overnight or several hours until mixture is frozen through. Enjoy!

Recipe Notes

This recipe makes 1 quart of ice-cream. You can substitute the full fat canned coconut milk for: 1 cup of milk and 1 1/2 cups thin cream By Bread & With It